A potent green tea made of ground tea leaves, matcha is prized for its antioxidant properties. You can use full-fat cream cheese for the filling instead of mascarpone, but it will be slightly softer.
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Yields:
17 serving(s)
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Cal/Serv:
224
Ingredients
FOR THE BISCUITS
175 g unsalted butter, softened
100 g icing sugar
2 tsp. matcha powder
1 medium egg
200 g plain flour, plus extra to dust
FOR THE FILLING
75 g unsalted butter, softened
100 g icing sugar
75 g mascarpone, see intro
1 tsp. vanilla bean paste
Directions
Step 1Line 2 large baking sheets with baking parchment. For the biscuits, in a large bowl using a handheld electric whisk, beat the butter and a pinch of fine salt until pale and soft. Sift in the icing sugar and beat until light and fluffy. Add the matcha and egg and beat until combined. Add the flour and beat until just combined. Bring together into a disc, wrap and chill for 30min.
Step 2Lightly flour a work surface and roll out the dough to 3-4mm thick. Using a 5.5cm round cutter, stamp out rounds (re-rolling trimmings) and place on the lined sheets, spacing slightly apart. Chill for 30min.
Step 3Preheat oven to 170°C (150°C fan) mark 3. Bake the biscuits for 20min, or until the edges are lightly golden. Carefully transfer to a wire rack and leave to cool completely.
Step 4Meanwhile, make the filling. In large bowl, using a handheld electric whisk, beat the butter until pale and soft. Sift in the icing sugar and beat until light and fluffy. Add the mascarpone and vanilla and beat just until combined.
Step 5Pipe or spread the filling on to the base of 1/2 the biscuits, and sandwich together with the remaining biscuits. Serve.
TO STORE Once sandwiched, keep in an airtight container for up to 4 days. The un-sandwiched biscuits will keep in an airtight container at room temperature for up to 6 days.
Per serving:
Calories: 224
Protein: 2g
Fat: 15g
Saturates: 9g
Carbs: 21g
Sugars: 12g
Fibre: 0g
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